Picture this: a buttery, flaky crust cradling a sweet-tart filling of strawberries and rhubarb, all swirled into a velvety custard. One bite, and you’ll forget every mediocre pie you’ve ever eaten. This isn’t just dessert—it’s a flavor explosion that’ll have your taste buds throwing a party.
Why settle for basic when you can have legendary? Whether you’re impressing guests or treating yourself, this pie delivers. And no, you don’t need to be a pastry chef to pull it off.
Ready to upgrade your baking game? Let’s go.
Why This Recipe Works
The magic lies in the balance. Tart rhubarb cuts through the sweetness of strawberries, while the custard adds richness without overpowering the fruit.
The crust? Golden, crisp, and sturdy enough to hold the filling without turning soggy. It’s a textural masterpiece—creamy, juicy, and crunchy all at once.
Plus, it’s versatile. Serve it warm, cold, or room temperature, and it’s still a showstopper. Even better?
It’s easier than it looks.
Ingredients You’ll Need
- 1 pie crust (homemade or store-bought, we won’t judge)
- 1 ½ cups strawberries, hulled and sliced
- 1 ½ cups rhubarb, chopped into ½-inch pieces
- ¾ cup granulated sugar (adjust to taste)
- 3 large eggs, beaten
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp cornstarch (to thicken the filling)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Blind bake the pie crust for 10 minutes to avoid a soggy bottom. Because nobody likes a soggy bottom.
- Mix the filling: In a bowl, toss strawberries, rhubarb, sugar, and cornstarch until evenly coated.
- Make the custard: Whisk eggs, cream, vanilla, and salt in a separate bowl until smooth.
- Assemble the pie: Spread the fruit mixture into the crust, then pour the custard over it. Gently shake the pie to let the custard settle.
- Bake for 45–50 minutes, or until the custard is set and the crust is golden.If the edges brown too fast, cover them with foil.
- Cool for at least 2 hours before slicing. Yes, waiting is the hardest part.
How to Store This Masterpiece
Keep leftovers (if there are any) in the fridge for up to 3 days. Cover loosely with foil or plastic wrap.
For longer storage, freeze the pie for up to 2 months. Thaw in the fridge overnight before serving. Pro tip: Reheat slices in the oven for 10 minutes to revive the crust’s crispiness.
Why You Should Make This Pie
It’s crowd-pleasing, deceptively easy, and balances flavors like a pro.
The custard adds protein, making it slightly less guilty than your average fruit pie. Rhubarb packs fiber and vitamins, while strawberries bring antioxidants. Plus, it’s a great way to use seasonal produce.
Win-win.
Common Mistakes to Avoid
- Overfilling the crust: Leave a little room for the custard to rise, or you’ll have a mess in your oven.
- Skipping the cornstarch: Without it, the filling turns soupy. Not ideal.
- Cutting too soon: Let the pie cool fully, or the custard won’t set. Patience is key.
Ingredient Alternatives
No rhubarb?
Use all strawberries and add a squeeze of lemon for tartness. Dairy-free? Swap heavy cream for coconut cream.
Gluten-free? Use a GF pie crust. For a lower-sugar version, reduce the sugar by ¼ cup and add a pinch of cinnamon.
Flexibility is your friend.
FAQs
Can I use frozen fruit?
Yes, but thaw and drain it first. Excess moisture will ruin the texture.
Why did my custard crack?
Overbaking or rapid temperature changes cause cracks. Bake until just set, and cool the pie gradually.
Can I make this ahead?
Absolutely.
Bake it a day before and store it in the fridge. The flavors meld even better.
Is rhubarb necessary?
Technically no, but it adds a unique tang. IMO, don’t skip it.
Final Thoughts
This Strawberry Rhubarb Custard Pie is the dessert equivalent of a mic drop.
It’s delicious, adaptable, and easier than it looks. Whether you’re a baking newbie or a seasoned pro, this recipe won’t let you down. So grab your ingredients, preheat that oven, and get ready for the compliments to roll in.
Happy baking!
